Thermal pretreatments of carrot pieces using different heating techniques: Effect on quality related aspects

Innovative Food Science and Emerging Technologies

Volumn 10, Issue 4, 2009, Pages 522-529

  Lemmens, Lien ^a   Tibäck, Evelina ^b   Svelander, Cecilia ^c   Smout, Chantal ^a   Ahrné, Lília ^b   Langton, Maud ^b   Alminger, Marie ^c   Van Loey, Ann ^a   Hendrickx, Marc ^a  

^a LEUVEN FOOD SCIENCE AND NUTRITION RESEARCH CENTRE LFORCE   (Belgium)

^b SIK THE SWEDISH INSTITUTE FOR FOOD AND BIOTECHNOLOGY   (Sweden)

^c CHALMERS UNIVERSITY OF TECHNOLOGY   (Sweden)

Author keywords

carotene; Carrot; Conventional heating; Microwave heating; Ohmic heating; Quality related enzymes; Structure; Thermal pretreatments

Indexed keywords

CARROT; CONVENTIONAL HEATING; OHMIC HEATING; QUALITY RELATED ENZYMES; STRUCTURE; THERMAL PRETREATMENTS;

BLEACHING; CALCIUM; CATALYSTS; ENZYME ACTIVITY; ENZYMES; FOOD PROCESSING; FRUITS; HEATING; MICROWAVE HEATING; MICROWAVES; QUALITY ASSURANCE; QUALITY FUNCTION DEPLOYMENT; TEXTURES; TOTAL QUALITY MANAGEMENT;

QUALITY CONTROL;

DAUCUS CAROTA;

EID: 69249216480     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2009.05.004     Document Type: Article

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